This svelte snack is sure to become your go-to party favourite. The dip also goes great with crudités or as a topping for roasted or grilled chicken.
3 medium baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil, divided
1/2 tsp (2 mL) sea salt, divided
1/4 tsp (1 mL) freshly ground black pepper
1 avocado, peeled, pitted, and chopped
1/2 cup (125 mL) non-fat plain yogurt
1/2 tsp (2 mL) lemon zest
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) chopped fresh chives, plus extra for garnish
2 Tbsp (30 mL) finely chopped fresh parsley leaves
1 Tbsp (15 mL) finely chopped fresh tarragon leaves
1 tsp (5 mL) chopped fresh dill
1/2 tsp (2 mL) onion powder
1/4 tsp (1 mL) garlic powder
Scrub potatoes and slice into almost paper-thin rounds (no bigger than 1/8 in/0.3 cm wide) with a mandoline or sharp knife. Place slices in large bowl of ice-cold water and put a plate or towel over top of potato slices to ensure they are completely submerged. Set aside for 1 hour.
Preheat oven to 375 F (190 C).
Brush 2 large baking sheets with 1/2 Tbsp (7 mL) oil each and set aside.
Drain potato slices and rinse well under cold water. Working in batches, pat potato slices dry with clean towel. Toss slices with remaining 1 Tbsp (15 mL) oil.
Place prepared baking sheets in oven to warm for 5 minutes. Arrange potato slices in single layer on warm baking sheets. Bake for 10 minutes, rotate pan, and bake for another 10 minutes. Flip potatoes over and bake for about another 5 to 10 minutes, or until chips are golden brown and crisp. While still warm from oven, sprinkle chips with 1/4 tsp (1 mL) sea salt and pepper. Place chips on wire rack to cool or toss frequently in large bowl until cooled and crisp.
To prepare dip, place avocado, yogurt, lemon zest, and lemon juice in blender or food processor and blend until smooth. Add remaining 1/4 tsp (1 mL) salt, chives, parsley, tarragon, dill, and onion and garlic powder, and pulse until well combined. If you find the dip too thick, thin it with a little cold water. Transfer dip to serving bowl, garnish with additional chopped chives, and present alongside baked potato chips.
Each serving contains: 250 calories; 6 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 36 g total carbohydrates (4 g sugars, 6 g fibre); 327 mg sodium
source: "A Taste of Yogurt", alive #367, June 2013
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.